Barbecue beef short ribs with black garlic and urfa chilli
Sticky, smoky barbecue beef short ribs, fall-apart tender.
Black garlic depth meets pomegranate tang and urfa chilli heat.
Serve glossy, rich chunks that taste slow-cooked and bold.
dinner ⏱ 150 min 650 kcal / portion 18.0 g carbs / portion (estimated) 🔗 Original source
Legend
ingredient
produce
🔥 oven
🍳 stove
🔪 preparation
🌀 mixing
🍽 assembly
⏳ waiting
waiting time between steps
finished dish
Preparation steps
- preheat oven to 140°C
- simmer the ribs in stock 4-4.5 hours until tender
- remove bones and excess fat leaving meat in large chunks
- blitz black garlic, harissa paste, pomegranate molasses, urfa chilli flakes, tinned tomatoes, whisky, red wine vinegar, maple syrup, and chopped onion with salt into a smooth marinade
- coat beef chunks with marinade and cover to marinate 24 hours
- preheat oven to 200°C
- grill beef pieces 2 minutes until coloured and smoky
- bake beef on tray about 12 minutes until warmed through
- rest for a few minutes before serving
